Beef Braised in Beer by Pamela Rice Hahn

You can use a large onion and omit the leek if you wish. Serve with roasted or mashed potatoes and a steamed vegetable.

INGREDIENTS | SERVES 4

2 tablespoons Dijon mustard

Salt and freshly ground black pepper, to taste

1 teaspoon paprika

4 beef minute steaks, tenderized

1 tablespoon olive or vegetable oil

1 12-ounce bottle dark beer

2 tablespoons flour

1 tablespoon tomato paste

1 cup beef broth

1 medium yellow onion, peeled and diced

2 large carrots, peeled and diced

1 small stalk celery, finely diced

1 leek, white part only

Instead of Minute Steaks

You can substitute 6-ounce slices of beef bottom round or flank steak for the minute steaks. If you do, put each slice between two pieces of plastic wrap and pound them into thin slices before you coat them with the mustard mixture.

Mix together the mustard, salt, pepper, and paprika. Spread both sides of the meat with the mustard mixture.

Bring the oil to temperature in the pressure cooker over medium-high heat. Fry the meat, 2 slices at a time, for 2 minutes on each side. Remove the meat and set aside.

Deglaze the pressure cooker with ¼ cup beer, stirring and scraping to loosen any browned bits stuck to the bottom of the pan.

Whisk in the flour and the tomato paste. Whisk in the remaining beer. Add the beef back into the pan along with the broth, onion, carrots, and celery. Clean and slice the white part of the leek and add to the pressure cooker.

Lock the lid into place and bring to low pressure; maintain the pressure for 15 minutes. Remove from the heat and allow pressure to release naturally.

Remove the meat to a serving platter. If desired, use an immersion blender to puree the pan juices. Taste for seasoning and add additional salt and pepper if needed. Pour over the meat. Serve.